Sweet Potato Cupcakes

Might as well come out and say it: I got this idea when I was watching “Cupcake Wars” a few weeks ago (while on a cruise with my mother, no less!). One of the contestants made a cupcake using sweet potato and since I had a few lying about the ol’ kitchen, I figured I’d try something very similar. The contestant went with some terrible creamy marshmallow frosting, overlooking the tuber’s natural compliment, good ol’ toasted marshmallow.

If I ever have children who require my services at a bake sale, these tasty numbers would kill it. This is one of those recipes that people tend to be impressed with simply because they’re just a little out of the ordinary. Other than the topping being a bit tricky to work with, they’re pretty easy to make too. We’ll get those marching band uniforms yet, son!

Ingredients

Cupcakes

1 1/4 cups all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp ginger

1/8 tsp nutmeg

1/4 cup butter, softened

2/3 cup packed brown sugar (Light? Dark? Who cares?!)

1 egg

1 tsp vanilla extract

1/2 cup buttermilk

3/4 cup sweet potato puree

1 20-pound dog that won’t leave you alone

Topping

3 – 4 cups mini marshmallows

Directions – Makes 12

Preheat oven to 350 degrees.

Line muffin tin with cupcake liners. Use something seasonally appropriate if you’re making this in the fall.

Combine dry ingredients in a bowl and set aside.

Using a stand mixer, beat the butter and sugar for about 4 – 5 minutes (it’ll lighten and fluff up a bit).

Add the egg and vanilla extract until fully incorporated into the mix.

Slowly add in the dry ingredients, alternating with the buttermilk.

Add the sweet potato puree.

At this point, SCRAPE THE SIDES OF THE BOWL and make sure the batter is completely mixed .*

Fill muffin cups about 2/3 – 3/4 of the way full.

Bake for 23 – 25 minutes.

Let cool for about 10 minutes on a wire rack.

Generously butter a cookie sheet and spread with marshmallows, keeping them nice and packed.

Turn on your oven’s broiler.

Place marshmallows under the broiler and KEEP AN EYE ON THEM. You’ve toasted marshmallows before, you know how quickly they burn. Move the pan around to ensure a nice brown consistency.

Once nice and browned, remove from oven and immediately use a buttered spatula to scoop marshmallows over the top of your (hopefully) cooled cupcakes.

Make approximately $12 at your school’s bake sale.

*I failed to do this during my first attempt and ended up with a big honking mess. That I was very tempted to eat with a spoon.